ROASTED YELLOW SQUASH SALAD

Roasted Yellow Squash Salad image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 6

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5 pounds yellow squash, sliced into 1-inch-thick rounds
6 cloves garlic
3 tablespoons olive oil
Coarse salt and ground pepper
1 cup loosely packed fresh flat-leaf parsley leaves
2 to 3 tablespoons freshly squeezed lemon juice (1 lemon)

Steps:

Preheat oven to 475 degrees with racks in upper and lower thirds. Dividing evenly, combine squash and garlic on two rimmed baking sheets; drizzle with 2 tablespoons oil, and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Toss to coat.
Roast, rotating sheets from top to bottom and front to back halfway through, until browned, 55 to 60 minutes; cool on sheets.
Transfer squash mixture to a large bowl (discard any burned garlic); add parsley, lemon juice, and remaining tablespoon oil. Season with salt and pepper; toss. Refrigerate, covered, up to 1 day (drain off liquid before serving).

Nutrition Facts : Calories 98 g, Fat 6 g, Fiber 3 g, Protein 4 g